Raw lamb ribs are a nutrient-dense, high-fat cut of meat featuring a rack of bones covered with layers of muscle and fat, rich in natural collagen. They are typically sold as a full rack (often called a "staanrib" or lamb rib cage) or cut into smaller riblets. When raw, they appear pale red to pink, with significant white fat marbling and a thick fat cap on one side, which is often scored before cooking to aid fat rendering

Nutrient Profile: High in fat and calories, with 100g of raw lamb ribs containing approximately 372 kcal, 34g of fat, and 15g of protein.

Mineral Content: They are a good source of zinc (25% DV) and selenium (31% DV).

Collagen: Known for being rich in connective tissue, making them an excellent source of natural collagen for soft tissue repair.

Usage: Popular in grilling (braai), smoking, or slow-roasting to melt the fat and turn the meat tender.